Canning and Freezing

Recipes, information, and tips on home canning, freezing, and dehydrating.

Directions and recipes for canning meat, fish and poultry safely.

All tomato recipes.

An explanation of all the different ways used to preserve food from freezing to irradiation.

Simple recipe to try pickling at home.

Fact sheet explaining how to prepare apples for freezing or canning, also recipes for syrup for preservation, preserving without sugar, recipes for chutney and cinnamon apple rings.

Ohio State University Extension fact sheet offering recipes and canning information.

A large collection of canning recipes using Chile peppers.

Canning and preserving recipes and information on preparing, cooking and processing fruits and vegetables.

Answers to commonly asked questions about freezing produce. From North Dakota State University.

Instructions for freezing many popular vegetables and fruits.

Information guide from the food authority, tips, timing chart, and canning forum

Offers tips and techniques, recipes and an e-mail newsletter.

Ohio State University Extension fact sheet on the topic.

Basic recipe using hot water bath method.

Ohio State University Extension fact sheet on canning, selection, acidification, preparation and processing.

Fact sheet from Ohio State University Extension with a list of recommended books.

Basic facts and downloadable Adobe Acrobat file containing "Tips on Freezing Home-Prepared Foods" and the "Freezer Storage Chart." From Ohio State University Extension.

Instructions from an Ohio State University Extension fact sheet.

Pressure canning is the only safe method for home canning vegetables. This Ohio State University Extension fact sheet explains how.

Freezing fruits is simple, easy, and preserves more nutrients and a fresher flavor than dehydration or canning, if done properly. This fact sheet from Ohio State University Extension explains how.

Fact sheet from Ohio State University Extension.

Ohio State University Extension fact sheet on the process to follow to freeze safely. List of books included.

Fact sheet offering information on the topic.

This fact sheet explains why canning works, what causes food to spoil, and the importance of following directions carefully. From Ohio State University Extension.

Ohio State University Extension fact sheet offering information and tips on this topic.

Information on home food freezing, drying, canning, pickling, and smoking for home preservers and educators. Includes publications and seasonal tips.

The Recipe Link offers canning and preserving recipes, message boards, and canning safety articles.

Presents methods for preserving food by canning, freezing, dehydrating and vacuum sealing. Also includes safety tips.

Tips and instructions from National Food Safety Database.

Canning recipes from Kentucky.

A check list and instructions for freezing vegetables from New Mexico State University.

What not to do when canning foods from the University of Wisconsin.

Facts, tips, and directions for freezing vegetables.

Paul and Bernice Noll share their recipes and tips. Some have step-by-step illustrated instructions.

Step-by-step instructions for canning fresh, high quality products to save time and money including simple recipes for easy-to-make weekday meals.

Explains how to store garden produce by canning or freezing. Includes syrup, jelly and relish recipes.

Tips for preserving and pickling with recipes and links to more information.

Directions for tapping, collecting, and making your own maple syrup.

An easy to follow guide for home canning.

Browse 70+ canning recipes by ingredient, cuisine, and more; or use search to find something in particular. Each recipe includes complete nutritional information.

Collection of food preservation articles on home canning, freezing, pickling and food dehydration.

Information and resources from About.com.

Calls for eight cups of any kind of summer squash.

Recipes for pickles, relish, and jams, plus a tips and techniques page for boiling water canners.

Offers factsheets on food preservation and safety, including canning basics and equipment, freezing, preserving fruits and jellies, and food handling and storage.

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